Dish

Asado negro

Blackened Roast Beef

The beef is marinated in a mixture of red wine, vinegar, and spices for several hours before being slow-cooked in the oven. The sauce is made from a mixture of beef broth, sugar, and Worcestershire sauce, along with onions and garlic. The dish is typically served with rice and black beans, which are cooked separately.

Cuisine of the Americas› South American cuisine› Venezuelan cuisine

Meat Dish› Beef Dish

Origins and history

Asado negro is a traditional Venezuelan dish that has been around for centuries. It is believed to have originated in the western region of Venezuela and was originally served as a dish for the aristocracy. Today, it is a popular dish in Venezuelan cuisine and is often served at special occasions such as weddings and Christmas.

Dietary considerations

This dish is not suitable for vegetarians or vegans due to the use of beef. It may also not be suitable for those with gluten intolerance due to the use of Worcestershire sauce.

Variations

There are many variations of Asado negro, with different regions and families having their own unique recipes. Some variations may include the addition of prunes or raisins to the sauce, or the use of different spices in the marinade.

Presentation and garnishing

Asado negro is typically served on a large platter with the sliced beef arranged in a circular pattern and the sauce poured over the top. The rice and black beans are arranged around the edge of the platter. The dish is often garnished with a sprig of cilantro.

Tips & Tricks

To make the dish even more flavorful, try adding a tablespoon of cocoa powder to the sauce mixture. This will give it a slightly sweet and rich flavor. Be sure to marinate the beef for at least 6 hours to ensure it is tender and flavorful.

Side-dishes

Rice and black beans are the traditional side dishes for Asado negro, but it can also be served with boiled potatoes or plantains. A side salad of avocado and tomato is also a common accompaniment.